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Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

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Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality foods Article Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality Adriana Păucean 1 , Simona Maria Man 1,* , Maria Simona Chi¸s 1, Vlad Mure¸san 1 , Carmen Rodica Pop 2 , Sonia Ancu¸taSocaci 2 , Crina Carmen Mure¸san 1 and Sevasti¸taMuste 1 1 Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania; [email protected] (A.P.); [email protected] (M.S.C.); [email protected] (V.M.); [email protected] (C.C.M.); [email protected] (S.M.) 2 Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania; [email protected] (C.R.P); [email protected] (S.A.S) * Correspondence: [email protected]; Tel.: +40-264-596384 Received: 23 August 2019; Accepted: 24 September 2019; Published: 26 September 2019 Abstract: Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers’ acceptability. Keywords: quinoa; aromatic yeast; preferment; wheat bread 1. Introduction Nowadays, the development of new bakery products based on pseudocereals is considered to be a necessity rather than a choice. The attention toward these ancient grains has been renewed by the increasing demand for natural and health-beneficial food. From a nutritional point of view, reintroducing pseudocereals in the daily diet as a fortifying agent with functional added-value features, might offer to consumers a richer variety of beneficial compounds without altering the technological quality [1]. Among ancient grains, quinoa (Chenopodium quinoa Wild, family Amaranthaceae) is a rich source of minerals, vitamins, fibers, fatty acids and has well-balanced protein and amino acid content that could develop dietary protein balance when utilized by it or mixed with cereal grains [2]. It is high in magnesium and iron contents as well as in vitamins such as vitamin E and those of the group B and could provide natural antioxidant compounds [3]. Amaranth (Amaranthus sp.) also belongs to the pseudocereals family. The nutritional quality of amaranth seed is higher than that of most cereal grains due to its protein quality, minerals, dietary fibers and lipid fraction which is rich in natural organic Foods 2019, 8, 443; doi:10.3390/foods8100443 www.mdpi.com/journal/foods Foods 2019, 8, 443 2 of 14 compounds that are involved in the metabolism of cholesterol and that could play an important role in lowering LDL-cholesterol in blood [4]. Wheat bread fortification could enable the development of a range of new baking products with enhanced nutritional value [5]. A large number of studies reported that bread supplemented with quinoa and amaranth flour had high nutritional value, while the consumers’ acceptance depends on the substitution level [4–9]. Generally, supplementation values up to 20% of quinoa or amaranth flour led to bread with enhanced nutritional, rheological and sensorial characteristics [4,5]. The combination of sourdough lactic acid bacteria and pseudocereals was successfully employed in the formulation of new products [10]. During sourdough fermentation, several beneficial transformations occur; by stimulating protein hydrolysis, the free aminoacid and bioactive peptide content are increased while the texture and aroma profile are improved [11]. Instead, the use of non-conventional yeast strains for bread dough fermentation has received relatively little attention. The increasing interest in artisanal products, as well as the demand for niche products with distinctive aroma profiles is leading to a renewed interest into the potential of non-conventional yeasts strains [12]. Non-conventional yeast strains can produce aroma profiles that are different from that produced by the commercial bakery strain [13]. Moreover, beside the impact on flavour, some non-conventional strains show exciting characteristics for bread fermentation, such as freeze tolerance, amylase activity or the ability to ferment complex sugars [14]. To the best of our knowledge, fermentation of quinoa and amaranth flours with aromatic yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread was not investigated. Therefore, the purpose of our study was firstly, to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment and secondly, to assess the preferment effect on bread quality. 2. Materials and Methods 2.1. Materials Quinoa flour (QF, originated from Peru) and amaranth flour (AF, originated from Poland) were purchased from specialized stores in Romania. According to the producers, both flours were stone-mortar milled. Wheat flour (WF) was produced by a local mill (Goodmills Romania, Targu-Mures, Romania) and sold as type 650 according to ash content by Romanian classification (humidity 14.1%; wet gluten 29.3%; ash 0.63%; Falling Number 345s). Two biotypes of Saccharomyces cerevisiae yeast (Lallemand, Montréal, Canada) commercialized to their aromatic properties: a wine yeast strain (A17) and a beer yeast strain (A18), in active dry form, were used. All reagents were of analytical grade. Analytical reagents and chemicals were purchased from Sigma Aldrich (St. Louis, MO, USA), except for Boehringer-Mannheim enzymatic kits (starch, maltose/sucrose/glucose, ethanol) which were provided by R-Biopharm (Darmstadt, Germany). 2.2. Preferment Preparation The aromatic yeast strains A17, A18 were rehydrated in warm water (35 ◦C) at a ratio water/yeasts = 15 for 15 min. From the rehydrated yeasts, two doses of 1% and 2% respectively, were taken and mixed with the corresponding amount of flours and water (Table1) then incubated for 18 h at 30 ◦C (according to the instructions of use provided by the producer and supplier). The ratios between quinoa:wheat flours were 100:0 (A); 70:30 (B); 50:50 (C). Yeasts, amaranth and water amounts were relative to the mix of quinoa:wheat flours (Table1). Foods 2019, 8, 443 3 of 14 Foods 2019, 8, 443 15 of 15 TableTable 1. ProportionProportion of ofingredients ingredients for forthe thetotal totalamount amount of preferment of preferment used in used 100 inkg 100dough kg doughmanufacturing. manufacturing. P P P P P P P P P P P P 17.1.A 17.1.B 17.1.C 17.2.A 17.2.B 17.2.C 18.1.A 18.1.B 18.1.C 18.2.A 18.2.B 18.2.C Ingredients, kg Sample codes 1 2 3 4 5 6 7 8 9 10 11 12 Quinoa flour (QF) 16.15 11.59 8.45 16.04 11.52 8.40 16.15 11.59 8.45 16.04 11.52 8.40 Wheat flour 650 (WF) - 4.96 8.45 - 4.94 8.40 - 4.96 8.45 - 4.94 8.40 Amaranth Flour (AF) 0.49 0.49 0.49 0.49 0.49 0.49 0.49 0.49 0.49 0.49 0.49 0.49 Aromatic Yeast 0.16 0.16 0.16 0.32 0.32 0.32 0.16 0.16 0.16 0.32 0.32 0.32 (AY 17 or AY 18) Water 9.20 8.80 8.45 9.15 8.73 8.39 9.20 8.80 8.45 9.15 8.73 8.39 Total preferment (P), kg 26 26 26 26 26 26 26 26 26 26 26 26 The prefermentspreferments samples samples codes codes represents: represents: P-preferement; P-preferement; 17 or 18: 17 yeast or 18: strain yeast corresponding strain corresponding to the wine to yeast the strainwine (A17)andyeast strain to the beer(A17)and yeast strain to (A18),respectively;the beer yeast 1strain or 2: the (A18),respectively; yeast dose(%)inoculated 1 inor the 2: slurry; the A,B,C:yeast the ratios (%) between quinoa:wheat flours 100:0:3(A), 70:30:3(B), 50:50:3(C); Sample’s codes (1 to 12) are used in the representationdose(%)inoculated and explanation in the slurry; of the Figure A,B,C:1. the ratios (%) between quinoa:wheat flours 100:0:3(A), 70:30:3(B), 50:50:3(C); Sample’s codes (1 to 12) are used in the representation and explanation of the 2.3. BreadFigure Making 1. Process AllThe the dough preferments’ (25–26 °C) experimental was manually variants dived (Table in1 )pieces were usedof 280 in breadg, shaped making. in rectangular For 100 kg dough,forms, theproofed formula (30 °C, was: 30 26 min, kg 80% preferment air relative (P), 48humidity), kg wheat ba flourked in (WF), electrical 1 kg salt oven and (220 25 °C kg for water. 25 min), The doughcooled wasand kneadedsubjected (Kemperto analysis. mixer, A Zanolli WP Kemper type of GmbH, oven (Dr. Rietberg, Zanolli Germany) SRL, Vero 2na) min equipped at I speed, with 6 min proofer at II was used. Bread samples were codified with the letter B by keeping the same numbers as in speed at dough temperature of 24 ◦C, then it was pre-proofed for 90 min.
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